My English Toffee recipe is a quintessential holiday candy — delicious and crunchy! It's also the perfect thing to have on-hand for a beautiful and simple gift!
Line a medium baking sheet with parchment paper and set aside.
In a heavy-bottomed saucepan over medium heat, combine butter, sugar, vanilla, and salt.
Let the butter melt and sugar dissolve and then bring to a simmer, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns dark amber, 15 - 20 minutes or 285ºF on a candy thermometer.
Note: if your toffee is still pale at this temperature then continue to simmer until you reach the color in the video.
Pour toffee mixture into the prepared baking sheet and set aside to harden for 20 minutes.
Gently melt the chocolate and using a spatula spread it thinly and evenly over the hard candy. Sprinkle the chopped almonds and pecans all over the wet chocolate.
Refrigerate to JUST set the chocolate, about 1 hour. Then remove from the fridge and break into pieces and enjoy. Store the toffee at room temperature in an airtight container.
Note: Don't store the toffee for too long in the fridge as it will make the toffee damp and not as crisp.